Beetroot and feta salad recipe


  • Recipes
  • Dish type
  • Salad
  • Vegetable salad
  • Beetroot salad

A simple, yet delectable beetroot salad. It's crunchy, creamy and tangy. It's a great side dish to any meal.

17 people made this

IngredientsMakes: 4

  • 2 tablespoons olive oil
  • 4 tablespoons chopped garlic
  • 50g onion, choppped
  • 115g feta cheese, crumbled
  • 1 1/3 (340g) jars sliced beetroots, drained and diced
  • salt and ground black pepper to taste

MethodPrep:15min ›Cook:5min ›Ready in:20min

  1. Heat the olive oil in a frying pan over medium heat; cook and stir the garlic and onion in the oil until translucent; scrape the mixture onto a plate and place in the refrigerator to cooled to room temperature. Once cooled, stir the feta cheese into the garlic and onion mixture.
  2. Arrange the beetroots on a serving plate; top with garlic, onion and feta cheese mixture; season with salt and pepper.

Recently viewed

Reviews & ratingsAverage global rating:(19)

Reviews in English (16)

by Rowan Foley

I make this about once a week now. It is absolutely delicious. I do not cook the onions, I thin slice some of one raw. Getting a bit of everything in one bite is heaven.-26 Nov 2009

by paarpan

I just tried this recipe and my husband and I loved it! I will definitely be making this again. I just eye-balled the amount of feta as I think that's more based on personal taste and I didn't add any salt because the feta had enough. Thanks for this tasty and easy recipe!-24 Aug 2008

by Kym Cox Surridge

This was tasty and not nearly as garlicky as I thought it would be. I used blue cheese because I had it on hand, but next time I'll use the feta and add some oregano, as well as more onions. I used raw, shredded beets, and I added red wine vinegar to pump up the flavor a bit.-24 Dec 2008


Recipe Summary

  • 4 small beets, trimmed, leaving 1 inch of stems attached
  • 4 cloves garlic, chopped, divided
  • 1 teaspoon olive oil
  • 3 heads baby bok choy, chopped
  • 2 tablespoons peanut oil
  • 1 ½ teaspoons butter
  • ⅓ cup crumbled feta cheese

Preheat an oven to 425 degrees F (220 degrees C). Place the beets, 1/4 of the chopped garlic, and the olive oil on a piece of heavy aluminum foil fold the foil around the beets into a sealed packet.

Roast beets in the preheated oven until easily pierced with a fork, 40 minutes to 1 hour. Let beets cool just until they can be handled, then rub with a paper towel to remove skins. Chop into 1/2-inch cubes set aside.

Heat the peanut oil and butter in a heavy skillet over medium-high heat. Cook and stir bok choy and the remaining garlic together until bok choy is slightly softened but still crunchy, about 5 minutes. Remove from heat stir in the beets and the feta. Serve warm.


Simple Beet, Arugula and Feta Salad with Hilary’s Balsamic Thyme Dressing

I knew I liked Hilary Brown when she offered me a bowl of homemade soup shortly after arriving at her office. They have a weekly tradition of making soup in a slow cooker on Fridays for lunch. The topic of bean soup quickly turned into a conversation about digestion that made me giggle. We opened a door just past the office kitchen and donned white coats and hairnets to see how they make veggie burgers at Hilary’s Eat Well.

First, I saw freshly cooked millet in vessels at least thirty times bigger than the largest pot in my kitchen. As a person who’s accustomed to cooking for one, it’s always an eye-opening experience to see food prepared for many. Their facility had a homey feel to it, though, thanks to the clear winter light streaming through a giant window and fragrant spices in the air. Hilary talked about how much their production has grown over the past few years and mentioned plans for expansion.

I saw the machine where they mix millet with beans, greens and spices and watched fresh veggie patties go plop-plop-plop onto a belt. The burgers continued down the belt’s short course: flash frozen, then wrapped up two at a time in Hilary’s cute branded bags, which carry 70 percent less of a carbon footprint than four-packs of veggie burgers in cardboard boxes. Lastly, they’re packed up and transferred to the freezer for temporary safekeeping. Whole Foods Market is their biggest customer.

I followed Hilary back through the office, past the twenty-five foot long abstract mural that shows the magical process by which seeds grow into plants. We sat down in her office and started chatting about how this all came to be. I quickly recognized our shared passion for all aspects of food and nutrition, although I admit that Hilary’s intensity surpasses my own. She is on fire.

I’m really glad Whole Foods Market put us in touch so I can share her story with you all. Hilary’s path to wellness began over ten years ago, when she was weak and ill. She had a litany of diagnoses and a lot of prescriptions to go with them. She finally landed at a naturopath’s office. Her lab results came back and she was allergic to all of the usual culprits: gluten, dairy, eggs and more. “I was allergic to the standard American diet,” she says.

She changed her diet and miraculous improvements in her physical and mental health followed. Then she channeled her newfound strength and energy into nutrition research and a degree from the Natural Gourmet Cookery School, which eventually led her to open a restaurant called Local Burger in Lawrence, Kansas. Menu items were selected around her desire for “everyone to feel good.” They offered organic, locally-sourced meat burgers and a veggie burger that, to her surprise, became the second most popular item on the menu.

Lawrence is a liberal college town, yes, but it’s located here in the Midwest where meat and barbecue are usually tops. Her veggie burger recipe’s success was telling. After many requests, she eventually decided to offer her veggie burgers to the masses in 2010. She hired two employees to manage distribution and her burgers started making their way to grocery stores across the country. I’m not surprised that her veggie burgers caught on—they’re delicious, and I feel really good after I eat them.

At Hilary’s first natural food show in Baltimore, one of Whole Foods Markets’ principal buyers walked by and recognized her products from Local Burger. (He happens to have family in Lawrence and was already a fan.) In December 2011, she met with him at the Whole Foods Market headquarters in Austin. They picked up her original and adzuki bean burgers and Hilary ramped up their production to meet demand. It would be easy to attribute her overnight success to serendipitous events, but I have no doubt that they chose her products for their superior flavor, top quality ingredients and the passion behind them.

“Whole Foods [Market] supports innovation and helps foster the growth of smaller innovative brands that fit with their core values,” Hilary says. She called their team “gracious and outstanding,” and credits Whole Foods Market for much of the company’s rapid growth. Hilary’s Eat Well upgraded to their current location in 2013, which is where they produced nearly three million veggie burgers last year. Their line has expanded to include salad dressings, too. (I used my favorite, her balsamic thyme dressing, in the recipe below.)

Hilary’s goal is “to use the best ingredients while still getting a product to consumers that they can afford,” and she manages to do so thanks to careful ingredient sourcing, as well as the continued support of Whole Foods Market and her loyal customers. Whole Foods Market helps small suppliers reach their full potential by offering a low interest loan program to fund their growth. Hilary says she is likely going to reach out to them to finance upcoming capital equipment expenses.

Hilary looks forward to releasing more products that support biodiversity, the environment, economy, community and culture. That might seem like a long list for one small company to support, but Hilary believes that everything is connected. Our conversation shifted constantly between the soil and our guts, food allergies and biodiversity, farmers and the culture at large. She believes that on all scales, “Diversity creates healthy systems.” Amen.

Hilary says that she never would have had the courage or vitality to open Local Burger if she hadn’t healed herself through nutrition. She wants for everyone to feel good so they can reach their full potential, too. That’s why her products are manufactured in a facility free of allergens like gluten, egg, dairy, soy, corn and nuts.

It’s also why she chose millet as the primary grain in her burgers—it’s gluten free, easy to digest, drought-resistant and grown in nearby states. She chose Redmond’s Real Salt from Utah because it tastes better and offers over 60 trace minerals. Her black rice burgers feature rice from Lotus Foods because their SRI growing method requires 50 percent less water. I could go on and on.

It’s always been apparent to me that Whole Foods Market seeks out the best natural and organic products, but my afternoon at Hilary’s showed me that they help their suppliers thrive, too. I’m glad to know that my dollars count for good at Whole Foods Market.


Have an aversion to beets? This is the salad that will make you crave them. Cooked beetroots lightly dressed with a tart citrus-balsamic vinaigrette and topped with crumbled feta cheese and chopped cilantro. It’s an everyday salad disguised as a date-night salad.

How to Make

First, gather your ingredients.

For the Salad

For the Vinaigrette

  • Juice of 1 orange
  • Juice of 1 lime
  • 2 tbsp. olive oil
  • 1 tsp. balsamic vinegar
  • 1 tbsp. honey
  • ½ tbsp. dijon mustard
  • ½ tsp. salt
  • 1 clove garlic

Preparing the Beets

  • Place the beets in a large pot and cover with 2″ of water. Bring to a boil then reduce to low and cook for 45 minutes.

Making the Vinaigrette

Make the vinaigrette while the beets are cooking. This gives the flavors of the dressing time to blend.


Ingredients needed

As mentioned before most of the ingredients can be substituted for alternatives. The most important part is having good beetroot.

  • Beetroot - Pick medium sized beets. They should be firm and unblemished with a fresh earthy smell. You can also use pink or yellow beets for this salad or use a combination of the three.
  • Pomegranate and molasses - To make the dressing we need pomegranate juice and pomegranate molasses . It's extremely healthy and has a beautiful sharpness and colour that literally makes the beets shine.
  • Herbs - The green leafy flavour of parsley pairs well with the rest of these ingredients.
  • Cheese - Use a salty slightly creamy feta cheese or alternative like blue cheese.
  • Nuts -Walnuts are my go-to for a beetroot salad in any form. They are super healthy, nutritious, and have a winning texture and flavour when paired with beets.
  • Oil - Good quality extra virgin olive oil works best.

Rocket (Arugula), Beetroot, Walnuts and Feta w/Balsamic Dressing

I’m joking!! But if there were a definition of a Throw Together Salad, that’s what it would be!

For a quick-fix-meals blog, I have no idea why it took me this long to post a Throw Together Salad. Rest assured this will be rectified in the coming weeks as I intend to share a series of Throw Together Salads.

A Throw Together Salad is exactly what it sounds like – a salad that is largely “thrown together”, without the need for messy chopping. Well, I can think of only a couple of salads that require absolutely zero chopping, so I’m bending the rules a little bit so my Throw Together Salads are salads that require very little chopping.

“This is an elegant salad that’s not only fast, but also really cheap to make.”

This one is a classic flavour combination: Rocket (Arugula) with Beetroot, Feta, Walnut and a Honey Balsamic Dressing. It’s often made with goats cheese, but that is much more expensive than feta (at least, it is here in Australia) and I find that for a salad where you just scatter over a crumbling of cheese, there’s really no need to use goats cheese. In fact, I bet most people wouldn’t know the difference, especially if you use Danish Feta, the texture of which is practically the same as goats cheese but it costs a fraction of the price. You can get Danish Feta at major supermarkets in Australia at the deli counter for around $10/kg ($5/lb). You only need about 70g/2oz to make a side salad for 4.

The slightly peppery flavour of the rocket lettuce matches so well with the sweetness of beetroot, the creamy tang of the feta and warm crunch of the walnut. And the balsamic dressing is the perfect match for this salad, with it’s dark golden syrupy consistency that clings to the rocket leaves and gets soaked up by the feta.

The scattering of walnuts really takes this to the next level, and you only need a few tablespoons. At my local fruit & veg store (for those that live in Australia – Harris Farms!), you can buy walnuts by weight so it literally cost me less than a dollar for a small handful.

“You don’t need to use expensive balsamic vinegar to make a great dressing. Just add honey.”

There’s no need to use expensive balsamic either. The secret to making a great syrupy salad dressing using any balsamic is to add honey. It not only thickens the dressing but it adds warmth to the flavour that you can’t get using just sugar.

And lastly, my time saving tip is to buy canned baby beetroots. If you are lucky enough to open the can and find that they are in fact baby beetroots, then you don’t even need to cut them. But I opened the can today to find that they were rather large baby so I cut them into quarters.

Without further ado, here’s the recipe! Super simple.

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.


Beetroot Salad with Feta and Pear

This healthy and colorful salad can be a perfect addition to meat dishes, and also serve as a nice meal on its own if you prefer to pursue a vegetarian lifestyle.

Beetroot is well-known for its indispensable health benefits. Betacyanin, a colorful pigment in beetroot, is an antioxidant that can significantly help your liver get rid of toxins, and thus improve its main function to keep your body clean by absorbing all the harmful chemicals from your blood. Beetroot also contains betaine, a substance can be used to help with some forms of depression due to its ability to relax your mind and improve general sense of well being.

For healthy reasons we prefer using homemade sauces and condiments to those bought in a supermarket. There is value in making something from scratch, and you can always control what comes in a recipe and what quality product comes out of it. We used homemade pickled red onions for this beetroot salad. We recommend marinating some onions at the same time as you start cooking beetroot, or even some time in advance, it can be perfectly stored in the fridge and used for other dishes.

We know that a lot of people out there like beetroot but don’t like to bother with cooking it because the process seems time and energy consuming. If you are one of those people, we invite you to check out our *How to cook beetroot* (or Easy ways to cook beetroot).

We hope you like this beetroot salad as much as we do, and will learn to love beetroot not only for its health benefits but also for its taste and color!


Buckwheat and Beetroot Salad with Feta, Walnuts and Honey by Ren Behan / Wild Honey & Rye – Cookbook Review

Growing up in Poland I’ve been having buckwheat way too often to my liking. It’s not a secret it wasn’t my favourite dish at all. As years have passed I got really fond of this Polish staple to this extent I would now choose buckwheat over any other grain. Despite this I was never adventurous enough with it and my main reason (excuse) was the fact I always tried to have it the way it was prepared back home – with some onions, mushrooms and sunny side up egg… followed by obligatory cup of kefir (soured milk).

When Ren Behan sent us her newly published book: Wild Honey & Rye I was very excited to find out it’s bursting with recipes I want to try out. Being Polish, they all seem quite familiar to me but at the same time so different from what I’m used to.

Ren has taken traditional Polish dishes to a completely new level, adding international ingredients and modern methods of preparation. I wish I had discovered her buckwheat and beetroot salad recipe earlier, it is super simple to prepare, packed with healthy ingredients and tastes amazing! I don’t think I want to have my (tasty but quite heavy) buckwheat with onions and mushrooms anytime soon. Instead I will be making Ren’s recipe from now on, especially that even my husband (who is not a big fan of buckwheat or beetroots) enjoyed this salad very, very much. Addition of feta, fresh herbs, nuts and honey made such a big difference. Thanks Ren, your dish will definitely be making many returns on our table. Having such a positive response from the family I can’t wait to test some other recipes from the book on him… next there will be probably cover image pierogi topped with honey and pistachios (!)

To get a copy head to Amazon or your local Waterstones.

The book itself is beautifully published hardcover with lots of mouthwatering full page photos and recipes which I found absolutely easy to follow, even for those unfamiliar with ingredients or cooking techniques. Wild Honey & Rye covers most of the traditional Polish dishes, there are sweet and savoury dishes, breakfasts, salads, soups, street food, main dishes, drinks (including flavoured vodkas) and of course desserts. There are also plenty vegetarian and gluten free dishes included. It would unquestionably make a great gift to anyone interested in Polish cuisine.

Wild Honey & Rye: Modern Polish Recipes

AUTHOR: Ren Behan
PUBLISHER: Pavilion Books
FORMAT: Hardcover
SIZE: 254 x 33 x 203 mm
PAGES: 208
LANGUAGE: English
ISBN: 978-1911216216
PUBLISHED: 7th September 2017

Buckwheat and Beetroot Salad with Feta, Walnuts and Honey / Gryczana Sałatka z Burakami, Serem, Orzechami i Miodem

INGREDIENTS

  • 4 large cooked beetroots (about 300 g)
  • 100 g buckwheat (kasza gryczana)
  • 50 g feta cheese
  • 50 g / 6 tbs walnuts (finely chopped)
  • 2 tbs runny honey
  • small bunch of fresh marjoram or dill (chopped)

METHOD

  1. Chop the cooked beetroots into wedges. Set to one side. If you are starting with fresh raw beetroots, top and tail them and put into a pan of boiling water. Cover and cook for 1 hour, or until tender. Drain and leave until cool enough to handle, then gently peel away the skin. Wear rubber gloves to avoid staining your hands.
  2. Cook the buckwheat in a large pan of salted boiling water for 15 minutes, or until tender. Drain and rinse well with cold water.
  3. To make the dressing, mix the olive oil with the lemon juice and a pinch of salt and pepper. Pour it over the buckwheat and stir until well coated.
  4. Scatter the buckwheat over the large plate. Add the beetroot. Crumble the cheese and scatter over the buckwheat and beetroot. Scatter over the walnuts. Drizzle over the honey and garnish with marjoram or dill.

For more delicious Ren’s Polish recipes and Wild Honey & Rye reviews take a look at other blogs:

NOTES

I have doubled the recipe to share for more people, we have used leftovers for lunch next day and I must admit the salad was even more yummy!

As this is Polish recipe and this new way of preparing buckwheat will definitely stay in our family for next generations I’m submitting it to the Inheritance Recipes link-up that we co-host together with Solange of Pebble Soup. September Inheritance Recipes is hosted on Coffee & Vanilla, please come and join us!

DISCLOSURE: We have also received complimentary copy of Wild Honey and Rye for review purposes. All opinions expressed here are our own and we retained full editorial control. This post contains some affiliate links. You can find part of this reviews on Amazon website as well.

© All text & images from this site are subject of copyrights. Please, contact us to discuss terms & pricing before reposting any material. Unauthorized use or removal of ownership information from the images is strictly prohibited. Coffee & Vanilla is protected with PIXSY.

If you would like to purchase prints & other photo goodies, please visit our store.


Reviews

Beets have a subtle, slightly sweet flavour that needs acidity to bring it to the fore. This recipe doesn't accomplish that. The result was not unpleasant, but insipid, bland, and disappointing and the bitterness of the greens, rather than providing a minor, contrasting note, became dominant and jarring.

I love sautéing beet greens in EVOO with a little minced garlic. Was looking for something different to try. I do prefer to actually ROAST the beets after tossing lightly with salt and pepper and a little olive oil. It brings out the taste so much more. I also am not a fan of capers- just too salty for my taste. I probably would add some sliced Baby Bella mushrooms ( possibly sweet them first, but I love pairing the delta or possibly a smoked Gouda. Will try this with modifications. Thanks.

My family loved this! We happened to have beets on hand that were roasted in the coals of our last barbeque and used 2 bunches of chard for our greens. It was amazing. Why weren't vegetables this good when I was a kid? I am so grateful to the professional chefs and home cooks who have contributed great recipes that have so enhanced my vegetable repertoire. This is one of them.

This was very good. The stems looked so nice, I cooked them separately. but ended up not using them. in case anyone else is thinking the same. Didn't care for them. I also roasted the beets in foil.

To be fair, I used this more as a base of an idea than anything else. The other reviewers inspired me so I used just a splash of olive oil, omitted capers (as didn't have any) and substituted pine nuts for feta. So I can't really review but the idea is fabulous and easy and I love not dumping all of those beautiful leaves!

It was a hot day, and I put the beets (washed and trimmed) to cook directly on the grill, heated to med-low. They cooked for about 90 minutes, and they were incredibly delicious. Otherwise, I didn't change a thing. Maybe a few more capers next time. This is a keeper.

I've always wanted to try a beet greens salad and I'm so glad I finally did! This was incredibly yummy and easy to make. I subbed balsamic vinegar and just drizzled in with olive oil. That seems like a lot of oil - I probably used about 2 T instead. Also used gorgonzola instead of feta because that's what we had. Threw in a handful of pinenuts for added texture and color. Very tasty!

Fabulously delicious and so easy. I roasted gold and red 3" beets at 375ºF drizzled with olive oil and a sprinkling of salt & pepper. No need to peel these came out very tender. I didn't have anymore red wine vinegar, so I subbed fresh lime juice. What makes this salad satisfying and sublime is the combination of the feta, capers and garlic with the beets and their greens. So good. A keeper.

This is a summer staple in our family once beets hit the farmer's market. But, with a twist. We make the recipe as noted and mix it in with a pound of pasta. Voila. A main course that dazzles.

This was very easy and very tasty. I used boiled beats and added a small splash of balsamic and pine nuts to the finished dish. I did not cook the greens, because I did not have much. I simply rinsed, cut the stems out, chopped them, and then tossed with the dressing. I served the beets on top of the greens. Made this for brunch, and it disappeared.

This salad was delicious, made with fresh beets from the farmers market. I did not have feta but did add sliced fennel and onions. The capers did add a wonderful flavor and enhanced the beets. I like the dark green of the greens which added color contrast and lots of vitamins. yum

This is a great salad! I added an orange, as suggested in other recipes, and it made the salad really pretty. The citrus flavor was very subdued and not too sweet at all. I left out the capers. I wrapped the beets in aluminum foil and roasted them at 400 degrees, then peeled them when they were cool.

Delicious I subbed an equal amount of roasted garlic for fresh, which was milder. The dressing lacked punch, so I added a bit of minced lemon peel and juice. The capers were a great flavor booster. Feta was good next time, I'll use blue cheese, because I like sharp flavors. I used beets I had roasted and refrigerated several days earlier. I had accidentally slightly undercooked them, so they were firm and very slightly crunchy -- delicious!

This is delicious! I followed the recipe exactly, and thought that the capers really added complexity.

Just excellent! So simple and elegant, and very tasty. I omitted the capers and used golden beets, which I had on hand. Actually also used the leftover greens which had been sauteed and eaten a few days before. Wonderful salad!

You've gotta love beets to like this recipe. Luckily, I *love* beets. This salad is wonderful and so healthy. It's pretty mild considering the strong flavors that go into it. And the leftovers serve very nicely.

I followed the suggestion of some of the other cooks and substituted toasted pignolis for capers. This was really delicious and even my picky husband ate it happily. My only complaint is that it was so, so garlicky that I felt like I reeked after I ate it. I'm making it tonight with pink beets and will be reducing the amount of garlic.

Although I am a huge beet fan I was in a pickle as to what to do with the quantity of beets and their greens I get from my CSA. This recipe cures my beet cravings while using the greens as well. (I too cut down on the garlic.)

I substituted toasted pine nuts for the capers. It was really good, but super garlicky. I would make it again, but with small cloves of garlic.

This was a great, light meal that worked on a hot day. I added toasted pine nuts and it turned out delicious! I am making this again tonight, with a balsamic, thyme and mustard dressing. I like the recommendation to add golden beets with the red. I bet that would be beautiful (and less red).

This recipe was great! I did change a bit, boiled some kale for 10 minutes then added it into the greens. No capers, but it still turned out fabulous. I tossed everything together so the feta was hot pink! I had two guys that "do not eat beets" practically licking the plate!

Delicious. Used golden and red beets. Beautiful presentation. I used Maytag blue cheese.

I hadn't had beets before, but they came in my CSA box. So, I made this recipe and thought it was fantastic! I plan to make it again soon.

Delicious! Even my mother-in-law that usually hates beets asked to have a plate served after she tried a bite. Capers and beets seem to be a winning combination.

Wonderful! I have made this several times and all my guests, beet lovers and beet non-lovers alike return for seconds and thirds. There are never any leftovers. Everyone wants the recipe! The only difficulty is there often is not enough beet greens for proper proportions to the beets. I've substituted red chard when necessary.


Roasted Beet Salad With Feta Cheese And Oranges

This Roasted Beets Feta Salad is so festive, colorful and delicious! Feast your eyes and your stomach on this amazing combo!

If you don&rsquot usually eat beets, you will change your mind after trying roasted beets. The oven roasting process caramelizes the natural sugar in the beets and brings out such amazing deep roasted flavor! In this delicious salad, roasted beets are paired with Feta cheese, orange segments and fresh parsley. This combo is mouthwatering!

The colors of this roasted beet feta salad are striking. White Feta cheese stands out so much against the backdrop of deep purple beets, with the bright orange slices and super green parsley scattered throughout. Such a colorful statement with a delicious taste!

Making this roasted beet feta salad is pretty easy. First you need to roast the beets &ndash peel and cut the beets, toss with olive oil and roast in the oven until tender. Roasting is a hands-off process &ndash the oven does all the work :) Once the roasted beets are ready, assemble the salad by adding orange segments and fresh parsley and tossing with an olive oil and balsamic vinegar dressing.

As a final touch, sprinkle the Feta cheese all over the salad. The reason why the Feta cheese is added after the salad is tossed with a dressing is because I like the Feta cheese to keep its white color (if it&rsquos tossed around with the beets, it will get colored pink).

In a pinch, you can use canned beets instead of roasted beets, but of course the roasted ones are so much better!

If you are making this salad for a party, you can also roast the beets a day or two ahead and store them in refrigerator. When you already have roasted beets on hand, assembling this salad takes just 5 minutes!

If you like this yummy roasted beet feta salad, you will also love these easy recipes:

Sauteed Beet Greens &ndash don&rsquot throw out those beet greens, they are perfectly edible and really healthy!

Kale Salad With Cranberries &ndash this easy kale salad is my favorite way to eat kale!

Russian Beet Soup &ndash this Russian beet soup called &ldquoborscht&rdquo is a classic! So delicious!

Vinegret Salad &ndash authentic Russian salad with beets, beets are widely used in Russian cuisine :)



Previous Article

Pearl Vodka

Next Article

Classic cheese fondue recipe